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The general purpose of the voluntary anti-inflation program was to limit price increases in markets where firms have discretionary price-setting power Results suggest that the program was partly successful with respect to some domestic food markets Retail prices for cereals and bakery products, sugar and sweets, other prepared foods, and processed fruits and vegetables all increased significantly less in 1978 and 1979 than they would have if there had been no anti-inflation program Prices for other foods have not been affected, however


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